Sunomomo Dressing for Japanese Pickles

• 2 tablespoons sugar
• 1/2 cup rice vinegar
• 1/4 cup lemon juice fresh
• 1 teaspoon salt
• 1 teaspoon ginger freshly grated
• 1/4 teaspoon wasabi powder dissolved in 1 teaspoon water

1. Place cucumber slices on paper towels to drain excess liquid.
2. Wrap in paper towels and refrigerate until serving time.
3. Combine dressing ingredients in a small bowl, adding sugar to taste.
4. Stir until sugar and wasabi are dissolved.
5. At serving time, place cucumbers in a bowl, pour on dressing and toss.
6. VARIATION: Try adding 1/4 pound (or more) thinly sliced octopus, kyuri tako no sunomono.

sugar, rice vinegar, lemon juice fresh, salt, ginger freshly, wasabi powder

Taken from recipeland.com/recipe/v/sunomomo-dressing-for-japanese--34467 (may not work)